Entree: Malaysia – Penang – Oyster Omelette (Pan-fried egg and tapioca-starch pancake studded with fresh oysters and crisped edges)

Serving Size: 2

Approximate Time

Prep 10 min

Cook 4 min

Total 14 min

Ingredients

- 4 large eggs, approx. 7 oz (200 g) total
- 12 fresh oysters, approx. 8 oz (225 g) shucked
- 3 tbsp (45 ml) vegetable oil, plus extra for frying
- 3 tbsp (24 g) tapioca starch
- 1/2 cup (120 ml) water
- 1 tbsp (15 ml) fish sauce
- 1 tsp (5 ml) light soy sauce
- 1/2 tsp (2 g) sugar
- 1/4 tsp (1 g) ground white pepper
- 1 small shallot, thinly sliced
- 2 scallions, thinly sliced (green parts)
- 1/4 cup (10 g) cilantro leaves, roughly chopped
- 2 lime wedges
- Sambal oelek or sweet chili sauce for serving (optional)

Instructions

1. In a bowl whisk tapioca starch with 1/2 cup (120 ml) water until fully dissolved to form a thin slurry. Stir in fish sauce, soy sauce, sugar, and white pepper.
2. Crack eggs into a separate bowl and lightly beat. Add the eggs to the starch slurry and mix until combined.
3. Heat a 10–12 inch (25–30 cm) nonstick or well-seasoned cast-iron skillet over medium-high heat. Add 2 tbsp (30 ml) vegetable oil and swirl to coat; oil should be hot but not smoking.
4. Add sliced shallot and scallion whites; sauté 30 seconds until fragrant. Pour in half the egg-starch mixture and immediately scatter half the oysters evenly across the batter.
5. Cook undisturbed 1½–2 minutes until edges set and begin to crisp. Gently press down with a spatula; drizzle 1 tbsp (15 ml) oil around edges to encourage lacey crisping.
6. When underside is golden and top is nearly set, spoon remaining egg-starch mixture and oysters over one half, or pour on and allow to set, then flip or fold the omelette to finish cooking through about 1 minute more.
7. Slide onto a plate, garnish with cilantro and sliced scallion greens, and serve immediately with lime wedges and sambal or sweet chili sauce at the table.